For a gal who opts for vanilla smoothies, frosting, and cookies, I sure do create a lot with chocolate! These cupcakes were created for a chocolate lover's birthday treat, and I think I'll be turning back to this recipe for many birthday celebrations to come. These cupcakes are made with a mixture of flours including my recent favorite: cassava flour (also known as yuca), which is a great gluten-free (and grain-free) flour to bake with. Another fun twist to this recipe is the addition of puréed sweet veggies and/or fruits (your choice!) to keep these cakes moist and yes, nutritious. While I focused on creating the cupcake batter, Simple Mills takes the cake (ha, ha) for the frosting... although I couldn't resist adding a little almond butter swirl. I hope you celebrate someone special with these perfectly chocolatey cupcakes!
½ cup unsweetened almond milk (or your preferred nut milk)
¾ tsp apple cider vinegar (or lemon juice)
2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
⅓ cup coconut sugar*
5 Tbsp pure organic maple syrup
1 tsp vanilla extract
1 cup puréed sweet veggie/fruit blend such as canned butternut squash, applesauce, or Once Upon A Farm cold pressed blends*! (a mixture of any these will work too!)
¼ cup coconut butter* (you can also use coconut oil)
¼ tsp pink salt
1 ½ tsp baking soda
½ cup cacao powder* (not cocoa, cacao!)
¾ cup cassava flour*
½ cup almond meal
¼ cup gluten-free oat flour* (you can make your own by food processing gf oats!)
Optional: Raw almond butter (my favorite is Trader Joe's)
What to Do:
Preheat oven to 375° F.
Line muffin pan (12 slots) with paper baking cups, or lightly grease.
In a small bowl, add apple cider vinegar (or lemon juice) to almond milk. Stir and let sit. This makes a vegan buttermilk-esque mixture!
In a large mixing bowl, make the flax eggs. Let sit for a few minutes to thicken.
Add coconut sugar, maple syrup, vanilla, and almond milk/acv mixture to the flax eggs, and beat with standing or handheld mixer.
Mix in puréed sweet veggie/fruit blend, coconut butter, and pink salt.
Add baking soda, cacao powder, and all flours. Beat with mixer until batter is not too thick or thin. Should be somewhat drippy and pourable.
Pour batter into lined muffin pan. Should be the perfect amount for 12!
Bake for 27-28 minutes (toothpick check is useful here!)
Remove from oven and let cool in pan for 20 minutes or so before removing (leave cupcakes in liners once removed).
Once completely cooled (I mean completely... like hours or the next day if you can stand it!) spread on the chocolate frosting!
Optional yummy addition: Dip a small spoon or butter knife into the raw almond butter and swirl a little into the chocolate frosting on each cake!
TAKE A BIG BITE and say out loud a big "YUMMMM!!!" :)
Store at room temperature in a sealed container.
*Visit my Product page for my favorite brands and links to purchase.